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Published by ppats

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Published by: ppats on Aug 28, 2013
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In this zesty recipe, quickly cooked, tender shrimp are coated in a delicious tomato saucewhich has been flavored with olives, capers, garlic and hot peppers.
1 Pound Of Large Shrimp2 Cloves Of Garlic, Minced3 Tablespoons Olive OilSalt & Black Pepper Dash Of Red Pepper Flakes (Optional)1/2 Cup White Wine2 Cups Chopped Tomatoes, Or Fresh Tomato Sauce12 Black Olives, Pitted And Coarsely Chopped2 Tablespoons Capers1/4 Cup Fresh Parsley, Chopped2 Tablespoons Butter Heat the oil in a frying pan over medium heat. When hot, add the garlic and shrimp. Season with salt,pepper, and red pepper flakes. Cook just 30 seconds on each side until the shrimp turns pink. Remove theshrimp from the pan, and add the wine. Turn the heat up to medium high and cook until it has almostevaporated. Add the tomatoes, and cook until the sauce thickens. Return the shrimp to the pan, add theolives and capers, and cook for another minute. Taste, and adjust seasonings if needed. Add the freshparsley and butter, and mix well. Serve immediately, while hot and bubbly.
 Antipasti di ScampiThis is a nice, light appetizer, or party food. Buy the freshest shrimp you canfind, and use ones medium large to large in size.
This is a nice, light appetizer, or party food. Buy the freshest shrimp you can find, and use onesmedium large to large in size.
1 Pound Large Shrimps1 Hard Boiled Egg1 Teaspoon Dijon Mustard3 Tablespoons Olive OilJiuce Of 1/2 Lemon6 Tablespoons Chile Sauce (Or Ketchup If You Don't Have It)Dash Of Worcestershire Sauce2 Tablespoons Dry Sherry2 Tablespoons Heavy CreamSalt & Pepper To TasteTo prepare the shrimp, remove their shells, and devein them by cutting a small slit along their backs.Remove the dark colored vein. Cook the shrimp for 2 to 3 minutes in boiling water. Drain and cool.Refrigerate until you are ready to serve them.Place the egg yolk and mustard in a blender. Turn on, and drizzle in the oil and lemon juice. Stop theblender and then add in the rest of the ingredients. Blend until combined. Chill the sauce until you are readyto serve.To serve, either arrange a few shrimp on each plate and spoon over a little of the sauce, or arrange theshrimp nicely on a platerr or bowl with a smaller bowl holding the sauce for dipping. Serve cold.
Simple, yet delicious. This recipe is so easy it is hard to believe it tastes so good!
3 Tbs. Olive Oil1 Medium Onion, Chopped2 Stalks of Celery, Chopped3-4 Cloves of Garlic, MincedSalt & Pepper to Taste1/2 Cup Dry White Wine1 Cup Water 1 (14 oz.) Can Chopped Tomatoes3 Pounds Mussels, Scrubbed with Beards Removed
1/4 Cup Chopped Fresh ParsleyHeat the oil in a large saucepan and sauté the onion, celery and garlic until translucent. Add the tomatoes,salt and pepper and cook 5-10 minutes or until the sauce begins to thicken. Add the wine and cook anadditional 10 minutes, adding as much water as needed if the sauce becomes too thick. Add the cleaned,drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes. Add theparsley just before serving. You can serve this dish on grilled garlic bread, spooning the juices over thebread in a shallow bowl, or serve with a good crusty bread on the side.
Risotto With Caramelized Onions And Roasted Chicken
In this recipe, onions caramelized with balsalmic vinegar are combined with creamy risotto andmoist roasted chicken to create an unforgettable dish. The chicken is optional and can easily beeliminated, particularly if you wanted to use this dish as a first course before an entrée of meat or fish. In that case, I would offer a little grated cheese such as parmesan or pecorino to top therisotto when serving. You may choose to roast your own chicken, or purchase a rotisserie chickenfrom your local market.
1/4-Cup Olive Oil1 Medium Onion, Coarsely Chopped1/4 Cup Aceto Balsamico di Modena (Balsamic Vinegar)1/4 Cup Dry White Wine1 1/2 Cups Arborio Rice7-8 Cups Chicken Broth2 Cups Roasted Chicken Cut Into Bite Sized Pieces (Optional)2 Tablespoons Butter Salt & Pepper 2 Tablespoons Fresh Chopped Thyme or ParsleyHeat all of the oil except 2 tbs. in a medium sized saucepan, and begin browning the onions over mediumheat, stirring frequently. Cook until they are a dark, golden brown. Remove from the heat and stir in thebalsamic vinegar. Set aside. In a separate pan, add the 2 tbs. oil, then the rice, and mix well. Cook for only aminute or two, and then add the white wine. Stirring continuously over medium low heat, begin to add a littleof the broth, adding more as each addition is absorbed. Cook in this manner for about 20 minutes or until therice is al dente. Add the onions and cook until heated through. Remove from the heat and stir in the butter and the roasted chicken. Season with salt and pepper as needed, and serve, sprinkling each dish with a littlefresh thyme or parsley.
Timbale di Riso
This is a traditional Sicilian dish which consists of a tasty combination of layered rice, meats,vegetables and cheese that makes a stunning presentation.
2 Cups Arborio Rice3 Eggs2 1/2 Cups Freshly Grated Pecorino Cheese1/2 Cup Mozzarella Cheese, Cut Into 1 Inch Cubes1/2 Pound Ziti or Penne Pasta2 Cups
 (Just Follow The Recipe Given, Making 1 InchMeatballs.)1/2 Cup Fresh Or Frozen Peas1/2 Cup Bread CrumbsSalt & Pepper Cook the rice in a pot of boiling water until al dente, about 20 minutes. Drain, and transfer to a large bowl tocool. Once completely cooled, stir in two of the eggs, and one cup of the pecorino cheese. Cover and let sitin the refrigerator for 6 hours.Next, cook the pasta in salted water until it is just short of being al dente, still a little firm to the teeth. Drain,transfer to a bowl, and add one cup of the sauce with tiny meatballs. Add the peas, 1/2 cup of the pecorino,and the diced mozzarella. Set aside.Preheat the oven to 400 degrees F. To prepare the timbale, oil a 2-quart ovenproof bowl well, and sprinklewith the bread crumbs. With moistened hands, line the bowl with some of the rice mixture over the walls of the bowl, about 1/2 inch thick. Add the pasta into the bowl, and then top this with the remaining rice,
pressing the rice well to seal. Beat the remaining egg, and then brush this over the top of the timbale. Bakeuntil it is golden brown, about 1 hour. Let it rest 10 minutes, and then carefully loosen the edges with a knife.Turn it over onto a large platter, tapping the bottom if it seems to be sticking. Slice into wedges and servewith a little of the remaining sauce, offering cheese at the table.
Risotto Primavera
This risotto is perfect each spring as the new vegetables arrive in the store. You can vary therecipe as you choose by adding other spring vegetables from time to time as well. Just keep allvegetables cut into bite sized pieces.
6 Tbsp. Unsalted Butter –2 Tbsp Removed To Finish The Dish1/4 Cup Finely Chopped Onion1 Large Clove Of Garlic2 Cups Arborio Rice
1/2 Cup White Wine
6 Cups Chicken or Vegetable Broth1 Cup Fresh, Shelled Fava Beans6 Small To Medium Artichokes, Cleaned And Thinly Sliced6 Spears Fresh Asparagus Cut Into 1 Inch Pieces1 Cup Finly Chopped Ripe, Fresh Tomato, Seeded And Coared1/2 Cup Fresh, Chopped Parsley1/2 Cup Grated Parmesan CheeseHeat the 4 tablespoons of butter in a heavy saucepan. Add the onions and cook until translucent. Add theartichoke slices and cook one minute. Next add the garlic and cook another minute. Add the rice and stir until it is well coated with the butter. Begin to add the wine, and stir continually over medium heat until it isabsorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladlesfull of hot broth, and stirring continuously. About 15 minutes into the cooking time, add the asparagus, favabeans and tomatoes and continue cooking for about 20-25 minutes or until the rice is cooked, but remainsslightly firm to the teeth. Remove from the heat, add the remaining butter. parsley and the parmesancheese. Serve, offering additional cheese if desired.
Bruschetta With Broccoli Rabe:
 1 Pound Cima di Rape - (Broccoli Rabe)3 Tablespoons Olive Oil2 Large Garlic Cloves - Thinly SlicedPinch Hot Red Pepper FlakesSlice Fresh Pecorino or Mild ProvoloneTrim the broccoli rabe, clean and cut into 1 inch pieces. Cook in boiling salted water, about 3-5 minutes, or till tender. Drain well. Heat oil in pan, adding garlic and pepper flakes. Before garlic browns, add the broccolirabe, and swirl around to coat with the oil mixture. On each slice of bruschetta, place a little broccoli rabemixture, then a slice of cheese. Place toasts back under broiler till cheese begins to bubble. Serve.
Bruschetta With Eggplant:
1 Small Eggplant - (about 3/4 Pound)3 Tablespoons Olive Oil

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